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Saturday, November 19, 2011

Sunflower Seed Caramel Pie {nut-free pecan pie}

My mother and sister are deathly allergic to all nuts, nut oils and anything that remotely comes into contact with a nut. As a result, I had never, ever tasted pecan pie until I got married and my mother-in-law served me a piece at her house. Instantly I swooned. For someone who absolutely loves salty and sweet combinations, this was heaven on a plate.

Then it hit me, my own mother used to make a pie that looked similar only it substituted salty sunflower seeds for the forbidden pecans. Recently, I found the recipe and made a test-run of it to see if I wanted to serve this at my house for Thanksgiving this year. The answer was a resounding YES!

Warning - if you plan to make this for someone with nut allergies be sure to read the sunflower seed package carefully - many brands roast them in peanut oil! Watch out!

Sunflower Seed Caramel Pie

from mistysmornings.blogspot.com

INGREDIENTS

3 eggs, beaten

1/2 cup light brown sugar

1/2 cup light corn syrup

1/2 cup dark corn syrup

1/4 cup white sugar

3 tablespoons butter, melted

1 teaspoon vanilla

1 cup roasted, unshelled salted sunflower seeds

1 unbaked 9 inch pie crust (I used Pillsbury prepared crust)

Whipped Cream for topping (recipe follows)

Cinnameg Sugar (recipe follows)

PROCESS

1. Heat oven to 350.

2. Line pie plate with prepared crust. Pour one cup of sunflower seeds into unbaked crust.

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About Me

A daydreamer at heart, I work hard at staying organized while drinking coffee, living my Catholic faith and making a cozy home for my husband and three sons. In my free time you'll find me blogging, reading, or baking something delicious.